Biscuits, Drop Biscuits & Mayonaise Biscuits

2c flour

2 tsp baking powder

1 tsp salt

4 tbsp butter

3/4 c milk

 

Mix dry ingredients, cut in butter, add milk and mix. 

Preheat oven to 450.

Roll out and cut 2 dozen 1/2 in thick 1 1/2 inch circles.

Place together or apart in a greased baking pan and bake for about 8-15 minutes (until tops are golden brown). 

 

To make drop biscuits use biscuit recipe above and increase the amount of milk to 1 c or 1 1/4 c depending on desired consistency and spoon mix onto a greased baking pan then continue as with regular biscuits. (no rolling)

 

To make mayonnaise biscuits use biscuit recipe from above and increase milk to 1 c and add 1/4 c mayonnaise continue recipe as with biscuits. (no rolling)

Chicken and Dumplings

For the soup base you will need:
1 lb chicken breasts or 1 whole chicken
4 carrots
4 stalks of celery with greens
1 head of cabbage halved
3 to 4 potatoes peeled
(Any other vegetables you would like to add.)
Seasoning’s are to taste. Salt, Pepper, Garlic, Onion, Paprika, etc. (I used a dash of chili powder as well)
For the dumplings you will need:

1 ½ c flour
3 tbsp butter
¾ c. milk
2 tsp baking powder
1 tsp salt
(Here I use garlic and herb seasonings to add to the flavor of the dumplings my new favorite is a “Grill Mates” brand and I use between 1 and 2 tbsp. However I would like to add that when I have it I prefer to use fresh herbs and garlic because it just adds texture and flavor that can’t be beat.)

Put the chicken in a pot and fill with cold water until the water just covers the top of the chicken. Heat and simmer until the meat is tender and falling apart, (or off the bone).
Add your vegetables, chopping to desired size. Add seasonings. Continue to simmer until vegetables are done.
When you have added your vegetables mix your dumplings by adding all your dry ingredients to a bowl… stir until well blended.
Cut in the butter then add milk. Cover and let sit until your vegetables are just about done cooking then add the dumplings slowly dropping from a spoon (size is completely dependent on you) into soup spreading them out so you are not dropping the dumplings on top of each other.
Most dumpling recipes say to cook until the dumplings float. I like slightly less solid dumplings, so I add a little more milk to make the mixture more like a drop biscuit than a rolled biscuit, which means that they float almost immediately. I just recommend gently swirling the pot until your dumplings are completely covered and then letting the pot simmer about 5 minutes.
If you stir the pot before your dumplings are done your soup will thicken and you’ll lose some of your dumplings. If that’s your desired effect (it’s how I make it). Then before adding your dumplings remove about 1 cup of your broth and set to the side. Add your dumplings and when you have approximately 4 spoons left in your dumpling mixture add the broth you set aside and stir until mixed, then add back to the pot. No need to stir as your soup is still simmering, but if you feel a need, just gently swirl the pot.
4 hours ago · Like

Also I should add that if you feel like you're adding too many vegetables then you can cut them back. I had to revise this for the "normal" person... meaning I cooked my soup in a 12 qt stockpot and I don't think most people are going to be cooking enough to feed an army.

Scalloped Potatoes

3 to 4 c thinly sliced potatoes (I used about 6 med potatoes)  
1 tbsp. minced onion
1.25 c hot milk.
salt
pepper
1-2 tbsp margarine

After slicing your potatoes layer them in your baking dish, (A food processor comes in really helpful here.)
Sprinkle each layer of potatoes with minced onion, salt, & pepper and dot with butter/margarine.
Once you have all your potatoes layered in the dish add your hot milk.
Bake uncovered about 1 hr 15 min.

 The recipe calls for minced onion, I can't use onions in my cooking at all anymore thanks to allergic reaction, so that part I leave out and my family still likes it, a lot.  Also, I use evaporated milk in place of  2% or whole, it just adds a creamier flavor to the dish.  We usually add something to the dish such as ham or Lil' Smokies, and really love to layer cheese in with the salt/pepper/margarine.
Also, if I use cheese, I leave out the margarine completely.  With anything added to the recipe (unless it's liquid) I find it works better if you layer it in with each layer of the potatoes.

Like with all recipes, I play around with them until everyone is happy.
I have found that using my 1.5 qt. casserole dish and cooking this with the lid on works just as well as open cooking and saves a little time if you're in a hurry to get dinner on the table.

Macaroni and Cheese

Macaroni and Cheese (or in this case Penne and Cheddar).

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 cup cheese or cheese blend
• 8 oz, (about half a 1 lb box of penne or noodle of choice)
• Season to taste, I use salt, pepper, garlic and a touch of chili powder.

Directions

1. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens.  (This is your "white sauce")
2. Set water to boil for noodles.  I add about 1 tbsp oil to the water to keep the noodles from sticking to each other.
3. Add cheese to white sauce.  Stir in well and keep on low heat. Stir periodically while the noodles are boiling. (Now you have a yummy cheese sauce.)
4. Add noodles to the water and boil for about 7-10 minutes depending on how firm/soft you like your noodles.
5. Strain noodles and combine cheese sauce and noodles.

Here you can either put your mac and cheese in an oven safe dish, sprinkle with a little more cheese and bake for about 20 min @ 325 or serve.  I like to serve mine with a light dusting of chili powder.

Hope you enjoy!

Oatmeal Chocolate Chip Cookies

In the middle of making cookies I discovered that my milk had gone bad, so... I made a substitution. :D

1 c. butter
1 c. sugar
1 c. brown sugar packed firmly
2 eggs
1.5 tsp vanilla
1 c sour cream
1.5 c. flour
1 tsp baking soda
1/2 tsp salt
4 c. oatmeal (dry, I did use Quaker Quick Oats but that's personal preference)
1 pkg chocolate chips (recipe calls for 1 c. but come on... really like you're not going to put as much chocolate as you can in them!)

Preheat your oven to 375. In a large bowl blend butter and sugars together adding the sugar gradually.  Add eggs, sour cream and vanilla; beat well.  Add flour, salt and soda; mix well. Stir in oats and chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto non-greased cookie sheets.  Bake for 13 to15 min or until golden brown. Remove from oven and let stand for 5 min before placing cookies on a wire rack to finish cooling.